Comments on: Three big bowls of strawberries

By: Kelli

Kelli — Thu, 08 Oct 2009 16:34:50 +0000

Where O Where did you get these gorgeous bottles?! I am packaging some homemade goodies for Christmas and am on the hunt! Hi Kelli, I'm not sure, where you live, but here in Germany you can buy them here or here.

By: Sydneysider

Sydneysider — Fri, 31 Jul 2009 00:16:28 +0000

Strawberries ... best food on earth no matter how you eat them. Although dipped in to die for chocolate at the Aroma Festival the other week has been an experience I'm yet to beat!

By: margaux

margaux — Tue, 14 Jul 2009 18:30:19 +0000

I've made the Christine Ferber jam with excellent results - it's the freshest tasting strawberry jam I've ever had. Be warned, though, it doesn't yield a whole lot of jam, and since you like your jam well gelled, be sure to cook the syrup long enough.

I wrote out the instructions here http://kitchengraffiti.blogspot.com/2008/09/strawberry-jam-and-apricot-and-peach.html
Happy preserving!

By: achim

achim — Wed, 01 Jul 2009 13:10:05 +0000

Where did you get these bottles? They look pretty cool... Here, here and here...

By: Tilli

Tilli — Wed, 01 Jul 2009 07:23:52 +0000

Ich kaufe in letzter Zeit meist Apfelpektin im Reformhaus, damit werden die Marmeladen perfekt und es sind keine andren Zusatzstoffe enthalten.

By: Véronique

Véronique — Sun, 28 Jun 2009 20:11:48 +0000

I have Christine Ferber's "Mes confitures" and I think that everyone will agree that she knows what she talks about. She has a simple Strawberry jam made with Gariguettes, out of 1,1kg strawberries, 800g sugar and the juice of two lemons. The strawberries are cleaned and dried and macerate overnight in the sugar/lemon juice. Next day, the mixture is heated until it starts simmering and put aside in a cold place overnight under greaseproof paper. Next day, the sirup only is boiled for about 10 minutes (105°C or petit perlé) then skimmed. Only then the strawberries are added again and boil for 5 minutes, until they are transluscent, like candied. Skim again and put in jars.
Cooked this way, the sirup will be thick enough and the strawberries firm enough to stay on your bread.
Having typed this, I see someone mentioned that Clotilde had put a similar receipe from the same book on her blog. Another sign that it's worth trying. :-)